Though the name says Oktoberfest, this beer is good to brew all year 'round. Enjoy a smooth lager with subdued hoppiness and crisp maltiness in a full body brew. Famous German-style lager boasts higher alcohol content than standard lager. Raise a mug!
- Red-amber color with full body
- Crisp German noble hop bitterness and complex malt flavor
- High alcohol content 6.7
- Cold fermentation required
- Ingredients include: 9.15 lb. Munich liquid malt extract, 8 oz. Carapils®, 8 oz. Caramel 40L specialty grains, 1.5 oz. Mt. Hood, 1 oz. Hallertau pellet hops, yeast, priming sugar and a muslin bag
- Red-amber color with full body
- Details & Instructions
4.7 / 5.042 ReviewsOktober in SpringtimeHomies, do not fear the lager beer, the kit you need is this one here.
Be sure to add plenty of yeast, the cold fermentation is a hungry beast.
It is as easy to brew as any ale, follow the directions and you will not fail.March 13, 2017Purchased
1 year agoSehr GutI have brewed this kit twice. I followed the directions and both times my results were excellent. My buddies and I had a little Oktoberfest of our own. :)February 24, 2010Superb KitGreat beer after conditioning for a month and keeps getting better with age.March 18, 2010Brew two kits...and Wait...then Enjoy!!!First homebrew kit I ever did. Seasoned neighbor and his veteran brother-in-law walked me through all the steps. Kegged it and waited 3-months. First tasting: Very-Very Good. It then sat in my cool basement for a year. Asked my neighbor if it was possible that the beer was still good. "Only one way to find out," he said. Iced it down, tapped the keg, poured ourselves tall ones and toasted to our health. When the glasses came down...we both had big grins and my neighbor said, "Damn, better now than ever!!!" He immediately bought the same kit._x000D__x000D_My recommendations: Buy two kits. They beer only gets better with time. _x000D__x000D_Tasting background: I've lived in Germany for extended periods of time...all my relatives are from Bavaria (Murnau, Starnberg, Munchen) and this beer brings back all those happy memories with friends and family. Closest you can get to Germany without buying a plane ticket...is what I always say to my friends about this beer. _x000D__x000D_EnjoyNovember 6, 2010Why wait till Oktober?Lacking a spare refrigerator, I can only lager in the dead of Northeast winters, in my attic, where the temp ranges from 35 to 45 degrees. This year's effort was worth the two-month wait. A little darker than the normal commercial Oktoberfests I'm used to, but the same taste. I notice the price has just been cut, presumably to accommodate people who like their Oktoberfest in October, but this is good beer anytime. I gave it 12 days in the primary at 55 degrees (a bedroom with the heat turned off), then 2 days' diacetyl rest, then racked to secondary._x000D_May 30, 2013I may try it againThis was my first brew outside of trying Mr Beer kits. So, obviously it was also my first true lager. It's winter so I took advantage of the weather and gave it a try. I fermented in my garage at 45?��, then lagered in the garage with the carboy in a ice bath. I followed the direction to a T. This past weekend marks 2 weeks since I bottled and I had to give it a try. It says carbonation can take longer, and it appears it will. The cap pops with a nice sound, but the beer pours without any head no noticeable carbonation. The taste is sweeter than expected and has a slight bitter aftertaste. My final gravity never reached what it was supposed to be. It was supposed to reach 1.014 and it stayed constant at 1.020 for a week, so gave up and bottled. That may be cause for the sweetness? The first swallow wasn't completely satisfying, semi disappointed. After half a glass, I was starting to like it and even followed up with another bottle even though I don't think it is ready. The rest of the bottles are resting carbonating at room temp and I will try another one this weekend. I am expecting to have a very decent beer when it finishes. Either way, it is better than any Mr beer kit I made.February 25, 2010not my idea of an oktoberfest1st off, midwest puts together GREAT kits!_x000D__x000D_Having said that, this varies a little from what I reference as an oktoberfest._x000D__x000D_My experience was that same as Rabit's. Could only coax 1.020 out of it so the beer is quite sweet. Also, a fairly pronounced spiciness (like pepper). Terrific mouth feel. This feel like a big beer. Lots of roasted and carmel flavors. A little hoppier than I like my oktoberfest to be.October 7, 2011OKTOBERFAUST LAGER ON BEAL!This is the best kit Midwest sells! My friends love it! I love it! It is a tradition. I brew it in early June and by October it is time to party!December 9, 2010goodThis was only my second home brew and i'm sure i still have some things to learn. Having said that, I am very pleased with this beer. I would recommend it and will make it again.March 4, 2011Great tasting beer. Glad I took the time.This was my first attempt to brew. I followed the directions and kept the secondary carboy in my basement on the floor for 2 1/2 months. I followed the bottling directions and bottled. I waited 3 weeks after bottling and tried one. When I opened it, I heard a small release of CO2. When I poured it, it was flat. I'm not the wasteful sort so I drank it anyway. It was excellent. I was hoping that maybe I had a bad cap. I opened a second with the same results. Excellent flavor, but flat. I looked at the forums and saw that my most likely issue was insufficient time for carbonation. I rocked the bottles to get the yeast off the bottom and moved them back up into the warm part of the house. Hopefully, in a couple of weeks, I'll have the beer I've been working on since January.May 10, 2011
- Customer Q&A
Browse 3 questions Browse 3 questions and 10 answersOctoberfest Extract Kit: I do not have the capability to lager, can this kit be made as an ale and if so what yeast would you recommend?what is cold fermentation?, thanks.BEST ANSWER: Cold fermentation is the process used in making a lager (or a kolsch) style beer. Most beers made with ale yeast are fermented at room temperature for duration. By contrast, lager yeast is best fermented colder. I usually begin lager fermentation at room temp and then, upon the start of fermentation after about 2 days, drop the temp to 52 degrees F. I ferment at that temp for around a week and then raise the temp back to room level for 3-4 days. Then I transfer to secondary, and gradually drop the temp (about 2 degrees per day) all the way down to around 34 degrees. I lager (store) at that temp 3-4 weeks and then bottle. It turns almost always turns out well.What is the best choice of yeast for the October lager kit?BEST ANSWER: I am partial to the liquid Marzen yeast. I did a yeast starter once and it was over active, but it settled down after a few days and have me the best flavor when done.